John Myers
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Smoked Bacon with Champagne Cabbage, Potatoes and Sauce
The perfect smoked bacon with champagne cabbage, potatoes and sauce recipe with a picture and simple step-by-step instructions.
Smoked Streaky Bacon:
- 400 g Smoked streaky bacon
- 10 Colorful peppercorns
- 6 Juniper berries
- 6 Allspice grains
- 2 Bay leaves
- 1 tsp Salt
Champagne herb:
- 1 Can Champagne herb 400 g (here: Von Hengstenberg)
- 0,75 Can Water
- 1 tbsp Sugar
- 1 tbsp Light rice vinegar
Potatoes:
- 500 g Potatoes
- 1 tsp Salt
Sauce:
- 2 tbsp Butter
- 2 tbsp Flour
- 5 Trowels Broth (from smoked streaky bacon)
- 5 tbsp Milk or cream
- 2 Strong pinches of coarse sea salt from the mill
- 2 Strong pinches of colored pepper from the mill
- 2 Strong pinches of chilli flakes from the mill
- 1 pinch Sugar
To serve:
- 2 Leaves of basil
Smoked Streaky Bacon:
- Cut bacon into 4 slices (100 g each), cook in salted water (1 teaspoon) with peppercorns (10 pieces), juniper berries (6 pieces), allspice grains (6 pieces) and bay leaves (2 pieces) for about 30 minutes.
Champagne herb:
- Put the cabbage in a saucepan, pour water (¾ can) and simmer for about 10-15 minutes. Season with sugar (1 tbsp) and light rice vinegar (1 tbsp).
Potatoes:
- Peel and wash the potatoes, let them boil in salted water for about 20 minutes and then drain.
Sauce:
- Heat butter (2 tbsp) in a pan, sprinkle flour (2 tbsp) over it and stir with a whisk (burn in), deglaze / pour in the stock, add / stir in milk (5 tbsp) and stir in salt (2 big pinches ), Pepper (2 big pinches), chilli flakes (2 big pinches) and sugar (1 pinch).
Serve:
- Serve smoked bacon with champagne cabbage, potatoes and sauce, garnished with a basil leaf.
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